KS- 


THE^5JORY  OF  THE  PAPAW/ 


(ILLUSTRATED) 


BY    FRED  B. 


GATHERING  THE  MILK  OF  THE  PAPAW. 


THE  BRUNSWICK  PHARMACAL  CO. 

New  Brunswick,  N.  J.,  U.  5.  A. 
JOHNSON  &  JOHNSON,  Selling  Agents. 

COPYRIGHTED  1901 


INTRODUCTION. 


The  "  Story  of  the  Papaw  "  is-  a  unique  and  valuable  contribution 
to  the  literature  on  this  famous  plant.  The  author  speaks  from  author- 
ity, for  he  devoted  some  ten  years  of  almost  continuous  study  and  re- 
search on  the  Carica  papaya  and  its  peculiar  digestive  ferment.  His 
investigations  extend  from  the  plant  in  its  habitat  to  the  most  thorough 
study  in  the  laboratory. 

The  basis  of  this  publication  was  originally  an  address  given  at  a 
pharmaceutical  meeting  of  the  Philadelphia  College  of  Pharmacy,  M;iy 
3.1,  1901.  It  was  later  published  in  the  Journal  of  Pharmacy  and  is 
here  reproduced  in  shortened  form  with  the  consent  of  the  author. 

It  is  with  pleasure  and  confidence  that  we  present  to  the  medical 
profession  this  most  entertaining  story  of  the  papaw.  On  the  last 
pages  of  the  pamphlet  we  have  added  a  statement  giving  the  physio- 
logical and  therapeutic  action  of  Papoid,  the  true  ferment  of  the  papaw. 
We  believe  that  this  publication  will  clear  up  many  of  the  misstate- 
ments  which  have  appeared  in  reference  to  this  plant,  and  will  establish 
the  great  value  of  Papoid  as  a  vegetable  digestive  ferment,  placing  it 
among  the  standard  drugs  of  modern  medicine. 

THE  BRUNSWICK  PHARMACAL  CO. 

New  Brunswick,  N.  J.,  U.  S.  A. 


LIBRARY 
UNIVERSITY  OF  CALIFORNIA 

SANTA  BARBARA 
THE  STORY  OF  THE  PAPAW 

BY  FBED.  B.  KILMER,  PH.  C.,  B.  I.  CH. 

Member  Society  Chemical  Industry,  London ;  American  Phar.   Association;  Institut  Arzenmit- 
telhere,  Braunschweig;  Societe  Quimica  Agricola  Buenos  Ayres  :  Institute  of  Jamaica, 
B.  W.  I. ;  President  New  Jersey  State  Microscopical  Society:  Director  Labora- 
tories Johnson  &  Johnson,  Etc.,  Etc. 

"  The  slim  papaya  ripens  its  yellow  fruits  for  thee." — Bryant. 

Grant  Allen  tells  us  that  no  plant  can  be  properly  understood  apart 
from  its  native  place,  so  we  begin  our  study  of  the  Carica  papaya  in  its 
tropical  home.  The  Carica  papaya  is  accredited  as  indigenous  in  Cen- 
tral America.  Observations  and  correspondence  lead  me  to  conclude 
that  it  has  become  acclimated  in  the  hot  regions  of  three  continents. 
The  zone  of  most  abundant  growth  seems  to  lie  between  the  isother- 
mal lines  of  77  degrees  wherever  soil  and  rainfall  are  favorable,  but  it 
is  grown  by  cultivation  north  and  south  of  these  lines. 


THE  ZONE  OF  THE  PAPAW. 

The  carica  papaya  grows  prolific-ally  between  Isothermal   lines  of  77":  is  grown   by  cultivation 

between  tho  lines  70°. 

In  these  tropical  lands,  where  every  tree  or  plant  has  its  peculiar 
legends  and  myths,  the  views  of  the  natives  upon  plant  life  are  consid- 
ered unscientific  and  valueless,  but  T  have  found  that,  when  stripped  of 
the  terms  of  superstition,  some  of  their  observations,  compared  with 
our  scientific  knowledge,  are  not  far  apart.  Their  apparent  veneration 
for  trees  and  plants  is  based  upon  intimate  association,  wherein  they 

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have  come  to  a  knowledge  that  plants  cat,  drink,  marry,  propagate, 
care  for  their  offspring  and  bestow  blessings  or  curses  upon  all  living 
things,  including  man.  Thi?  is  about  all  that  anybody  can  know  about 
them. 

Many  trees  are  famous  in  these  lands,  none  more  so  than  the 
papaw.  Conflicting  stories  as  to  its  powers  and  properties  are  due 
somewhat  largely  to  the  fact  that  different  species,  or  variations  in  spe- 
cies possessing  varying  characteristics,  are  found  in  these  localities. 

Quite  universal  is  the  knowledge  of  the  unique  property  that  has 
given  to  this  tree  its  world-wide  fame,  viz. :  the  power  of  its  milky  juice 
to  soften  and  dissolve  tough  meat.  The  statement  has  passed  current 
in  our  journals  that  the  emanations  from  this  tree  will  dissolve  and 
digest  albumin,  and  that  it  is  the  custom  of  the  natives  to  hang  meat 
and  chickens  in  the  branches  of  a  tree  to  render  them  tender  and  edible. 
The  natives  often  go  further  than  this ;  they  state  that  if  male  animals 
browse  under  the  papaw  tree,  they  become  emasculated.  If  we  com- 
pare this  statement  with  the  alleged  property  of  the  roots  as  a  gener- 
ative tonic,  we  shall  have  a  marvelous  combination  of  an  aphrodisiac 
and  an  anaphrodisiac  in  the  same  plant.  It  is  needless  to  urge  that 
such  stories  are  exaggerations  of  the  pepsin-like  properties  of  the  fruit. 

The  native  uses  of  the  papaw  are  numerous  and  varied.  The  bark 
is  used  in  the  manufacture  of  ropes ;  the  fruit  is  edible,  and,  according 
to  local  conditions,  may  be  sweet,  refreshing  and  agreeable,  or  in  other 
localities  it  is  sickly,  sweet  and  insipid.  The  fruits  find  a  large  con- 
sumption by  the  natives,  and  are  considered  very  nutritious.  At  the 
corner  of  a  sugar-cant  field,  where  the  ragged  canes  bend  over  in  a 
wild  green,  brown  and  yellow  tangle,  there  will  be  standing  a  papaw 
tree,  and  if  the  time  of  the  papaw  has  quite  come,  beneath  the  tree  will 
be  assembled  a  half-dozen  negroes. 

The  natives  enjoy  its  flavor,  while  the  stranger  has  to  acquire  the 
liking.  Excellent  preserves  are  made  of  the  ripe  fruit,  which,  for  this 
purpose,  is  boiled  down  in  sugar  and  candied  (like  citron).  It  is  also 
eaten  as  we  eat  melons.  Salt  enhances  the  flavor,  and  some  users  add 
sugar.  The  melons  must  be  perfectly  ripe  when  eaten  raw,  as  the  green 
fruit  containr  a  strongly  marked  acrid  principle.  The  color  of  the  ripe 
fruit  is  more  or  less  that  of  our  very  yellow  muskmelon.  The  swe°t- 
ness  of  its  resinous,  pulpy  juice  clings  to  the  tongue  and  remains  preva- 
lent for  some  hours. 

Just  before  ripening,  the  fruit  is  peeled  and  sliced,  macerated  in 

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cold  water,  with  frequent  changes  of  the  water  for  some  hours,  and 
then  dropped  into  boiling  water,  boiled  sharply  and  then  served  as  a 
vegetable.  At  the  sugarhouses  slices  of  the  papaw  are  often  seen 
seething  in  hot  syrup.  The  slices  of  melon  combined  with  some  acid 
fruit  are  made  into  native  tarts,  which  articles  correspond  more  or  less 
to  what  we  call  "  pies."  The  fruit  is  also  stewed  and  served  on  the 
table.  The  green  fruit  is  made  into  plain  and  spiced  pickles,  which 
are  highly  esteemed.  In  everv  tropical  village  one  will  find  a  market 
place  set  apart  where  the  native  products  are  bought  and  sold,  and  in 


Selling  papaw  fruit  in  the  market. 

such  a  place  by  the  roadside,  under  the  shade,  are  the  market  women. 
In  their  quaint  baskets  or  bowls,  the  traveler  finds  an  astonishing  and 
puzzling  variety  of  green  and  yellow-colored  fruits  and  vegetables. 
The  papaw  is  always  there  in  abundance,  and  a  most  frequent  cry  of 
the  sellers  is  "  Aqui  estan  las  Mameo,"  or  "  Ca  qui  vie,  papaya,  ca  qui 
vie." 

The  seeds  are  reputed  as  anthelmmtic  and  emmenagogue ;  they 
are  also  used  as  a  thirst  quencher,  form  component  parts  of  a  drink 

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used  in  fevers,  as  well  as  being  used  as  a  carminative.  Syrups,  wines 
and  elixirs  made  from  the  ripe  fruit  are  expectorant,  sedative  and  tonic. 
They  are  also  eaten  as  a  delicacy,  leaving  an  agreeable  taste,  some- 
thing on  the  order  of  the  water-cress  and  a  piquancy  slightly  suggest- 
ive of  the  mustard  family.  Macerated  in  vinegar,  they  are  served  as  a 
condiment. 

A  malady  which  the  natives  call  the  "  cocoa  bag  "  is  a  troublesome 
tropical  disease,  reputed  to  be  hereditary  and  contagious ;  at  all  events, 
it  seems  to  lurk  in  the  blood  of  persons  of  otherwise  apparently  good 
health  and  habits.  Suddenly  the  victim  becomes  a  mass  of  offensive 
sores,  debilitated,  etc.  The  native  doctors  add  the  papaw  fruit  to  the 
diet  drinks  used  in  this  disease,  and  succeed  in  moderating  its  violence, 
at  least.  To  the  sores  a  paste,  made  with  the  papaw  milk  as  one  of 
the  constituents,  is  also  applied. 

The  slight  pimples  accompanying  the  first  stages  of  the  yaws  soon 
spread  into  ulcerous  sores  that  cover  the  entire  body.  Here,  too,  the 
claim  is  made  that  a  slice  of  the  papaw  rubbed  over  the  pimples  will 
abort  them  It  is  also  claimed  that  the  ulcers  may  be  cleaned  in  a  simi- 
lar fashion. 

1  witnessed  a  most  striking  cleansing  of  a  black  foot  in  which  the 
chiga  had  bored  and  laid  its  eggs,  producing  a  mass  of  foulness  beyond 
description.  Here  a  paste  of  the  papaw  milk  was  pushed  into  the 
seething  mass  and  kept  there  for  forty-eight  hours.  It  was  then 
.lushed,  cureted  and  antiseptics  were  applied.  A  clean  wound  whir^ 
readily  healed,  resulted.  . 

The  green  leaves  or  slices  of  the  green  fruit  of  the  papaw  are 
rubbed  over  soiled  and  spotted  clothes,  and  by  its  power  of  dissolving 
stains,  papaw  has  acquired  the  name  of  "  melon  bleach."  The  leaves 
or  a  portion  of  the  fruit  are  steeped  in  water  and  the  treated  water  is 
used  in  washing  colored  clothing,  especially  black ;  the  colors  are 
cleaned  up  and  held  fast. 

The  strange  and  beautiful  races  of  the  Antilles  astonish  the  eyes 
of  the  traveller  who  sees  them  for  the  first  time.  It  has  been  said  that 
they  have  taken  their  black,  brown  and  olive  and  yellow  skin  tints  from 
the  satiny  and  bright-hued  rinds  of  the  fruits  which  surround  them. 
If  they  are  to  be  believed,  the  mysterv  of  their  clear,  clean  complexion 
and  exquisite,  pulp-like  flesh  arises  from  the  use  of  the  papaw  fruit  as 
a  cosmetic.  A  slice  of  the  ripe  fruit  is  rubbed  over  the  skin  and  is  said 
to  dissolve  spare  flesh  and  remove  every  blemish,  ft  is  a  toilet  requi- 

4 


site  by  the  young  and  old,    producing,    according   to  the  words  of  a 
French  writer,  "  the  most  beautiful  specimens  of  the  human  race." 

The  papaw  has  been  brought  to  America  as  a  cure  for  the  national 
disease,  dyspepsia.  In  its  tropical  home  there  are  no  dyspeptics,  but 
its  use  along  similar  lines  is  by  no  means  unknown.  The  meat  in  these 
countries  is  tough  and  tasteless ;  beef,  mutton,  pork  or  fowl  have  the 
same  flavor,  and  are  as  tough  as  hickory  wood ;  boiling  until  they  fall 
to  pieces  does  not  render  them  more  edible ;  they  simply  change  from 
solid  wood  to  fine,  tough  splinters.  One  reason  for  this  is  that  in  this 
climate  meat  must  be  eaten  immediately  after  slaughter.  (It  often 
reaches  the  pot  in  an  hour  after  killing.)  The  papaw  helps  to  over- 


A  tropice*,  desert  of  ripe  papaw  melons. 

come  this.  Rubbed  over  tough  meat  it  will  render  it  soft  and  change 
a  piece  of  apparent  leather  to  a  tender,  juicy  steak.  It  is  put  into  the 
pot  with  meat,  enters  into  the  cereals,  soups,  stews  and  other  dishes, 
and  they  are  made  at  least  more  edible  and  digestible. 

Most  of  the  half-breeds  of  Indian  extraction  upon  the  South 
American  continent  and  adjacent  islands  are  particularly  given  to  meat 
diet ;  many  of  them  eat  it  raw :  sometimes  in  a  state  of  partial  decay, 
and  here  the  papaw  is  brought  into  use.  being  eaten  with  the  flesh 
rubbed  over  it  before  it  is  eaten.  Some  of  these  people  are  great  glut- 
tons ;  they  gorge  themselves  until  the  skin  on  their  distended  stomach 
is  stretched  to  its  utmost.  It  is  certain  that  no  human  being  could 
digest  the  kind  of  food  and  the  enormous  amounts  they  consume  with- 
out the  kindly  aid  of  the  papaw  fruit  to  assist  digestion. 


NAMES  AND  CHARACTERISTICS. 

The  botanical  characteristics  of  this  family  having  been  more  or 
less  completely  described  by  various  authors,  need  not  here  be  repeat- 
ed. Of  the  many  species  the  following  are  edible :  Carica  caulifiora, 
C.  pyriformis,  C.  microcarpa,  C.  integrifolia,  C.  papaya,  and  C. 
quercifolia. 

The  Carica  di'gitata  is  credited  with  poisonous  emanations,  and  its 
juice  is  actively  poisonous,  causing  pustulation  when  applied  to  the 
flesh. 

The  Carica  papaya  is  designated  by  different  names  in  the  various 
localities  where  found.  For  instance,  in  Mexico,  "  lechoco ;  "  in  Brazil, 
"  papai,"  "  mameo  "  and  "  mamerio;  "  in  Paraguay,  "  mamon."  Here, 
too,  the  term  "  jacarata  "  (chakarateca)  is  applied  to  the  Carica  papaya, 
as  well  as  to  several  trees  of  the  same  natural  order. 

In  Yucatan  the  native  uncultivated  variety  is  designated  as 
"  chick  put,"  or  little  papaya,  while  the  cultivated  is  simply  "put."  The 
Spaniards  designated  the  original  species  as  "  papaya  los  pajaros,"  or 
"  bird  papaya."  The  term  "  papaw,"  though  sometimes  applied  to  sev- 
eral spbcies,  almost  universally  means  the  Carica  papaya. 

The  Carica  papaya  may,  in  brief,  be  described  as  follows ' 

A  single,  supple,  slim,  straight  stalk,  terminating  in  a  group  of 
large  leaves  which  are  arranged  in  the  form  of  an  umbrella.  Culti- 
vated .plants  attain  a  height  of  from  ten  to  thirty  feet ;  wild  varieties 
ptish  up  to  sixty  or  even  to  one  hundred  feet,  Near  the  base  of  mature 
trees  the  diameter  ranges  from  six  inches  to  one  foot. 

A  large  turnip-shaped  tap-root  reaches  down  to  seek  nourishment 
and  to  give  stability  to  the  tree.  The  leaves  are  large  palmlobed,  dark 
green  on  the  upper  and  light  green  on  the  under  side. 

The  locality  where  grown,  as  well  as  the  effects  of  cultivation, 
modify  the  character  of  this  plant,  causing  many  varieties,  among 
which  are  the  green  and  violet  plants.  In  the  latter  species  the  stalk 
and  limb  portion  of  the  leaves  are  violet  color.  The  fruit  is  large,  often 
weighing  as  high  as  twenty  pounds,  and  when  ripe  is  very  sweet.  By 
cultivation  a  dwarfed  variety  ("  lechoso  enana  ")  is  produced.  The 
green  Carica  grows  to  a  greater  height  than  the  purple;  its  fruits  are 
smaller  and  possess  a  less  agreeable  flavor. 

The  three  forms  of  flower  present  in  the  papaw  are,  according  to 
the  native  description,  classified  as  varieties.  The  so-called  female 
trees  bear  only  fruiting  flowers  and  produce  the  largest  fruit  and  the 


I— Carica  papaya,  branch   of   male   or 
hanging  papaw. 

Ill — Male  flower  of  papaw. 
IV— Pistillate  or  fruiting  flower. 
V — Young  fruit. 


Iff 


greatest  numbers.  The  fruit  development  is  so  rapid  that  buds,  flow- 
ers, green  and  ripe  fruit  are  oitcn  seen  at  the  same  time.  The  male 
flowers  are  borne  on  hanging  stems,  ranging  from  six  inches  to  one  foot 
or  more  in  length  (hence  the  "  hanging  papaw  ").  The  hanging  stems 
:n  older  trees  hear  fruiting  Rowers  and  present  a  somewhat  curious 
sight.  The  fruits  vary  considerably  in  form  as  well  as  in  size.  They 
are  orange-shaped,  squash-like,  or  quite  resembling  the  cocoa  pod : 
again,  thev  resemble  musk  melons,  and  in  the  highly  cultivated  variety 
watermelon  shapes  are  seen. 

The  flesh  of  the  green  fruit  is  white,  tough  and  watery.  As  the 
fruit  ripens  it  turns  to  a  muskmelon  yellow,  with  a  thickness  of  about 
one  and  a  halt  inches,  the  central  cavity  being  filled  with  seeds,  which, 
wrhen  dried,  resemble  pepper. 

CULTIVATION  AND  GROWTH. 

There  are  no  forests  of  papaw,  because  the  plants  need  sun  and 
room.  They  are  seldom  seen  among  dense  growths.  They  do  not 
propagate  in  clusters.  For  the  most  part  they  are  the  product  of  cul- 
tivation, and  near  every  hut  are  carefully  guarded  groups  from  two  to 
six  in  number. 

They  present  a  striking  appearance  with  their  straight,  slim, 
shiny  stalk  :  their  bright  green  umbrella  lops  towering  above  a  wilder- 
ness of  flower-sprinkled  verdure.  Most  beautiful  specimens  are  seen 
in  such  a  place,  their  base  covered  with  a  tangled  undergrowth  of 
trailing,  climbing  vines.  Under  these  conditions  fruiting  is  generally 
abundant.  The  young  plants  are  exceedingly  sensitive  and  tender, 
exhibiting  somewhat  the  characteristics  of  the  melon  tribe. 

A  place  where  it  never  rains  but  always  pours  seems  best  suited 
to  the  papaw.  It  grows  at  the  edge  of  the  sea  with  the  waves  "washing 
the  roots,  luxuriates  in  the  high  mountain  plateaus,  in  all  of  the  wind-, 
ward  and  leeward  islands :  it  flourishes,  but  does  not  attain  to  any  great 
height  on  the  bare  coral  rocks  of  Yucatan.  In  parts  of  Peru  it  grows 
prolificallv  without  much  cultivation  or  care,  and  it  is  reported  that 
in  the  Transandino  regions  it  reaches  a  height  of  over  one  hundred  feet. 

In  some  localities  the  plant  begins  to  grow  fruit  in  seven  months ; 
in  others,  eighteen  to  twenty  months  from  the  seed.  Usually  its  life 
is  rather  short,  two  to  three  years  being  the  maximum  fruit-bearing 
period.  The  fruiting  of  the  papaw  is  abundant.  From  two  to  three 
hundred  have  been  gathered  in  a  season  from  a  wild  tree  in  size  vary- 
ing fro'ri  on  inch  in  diameter  to  that  of  a  baseball.  The  cultivated 

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plants  yield  from  twelve  to  sixty  fruits,  weighing  from  five  to  twenty 
pounds  each. 

It  is  reported  that  in  Brazil,  in  the  French  colonies,  in  Algiers, 
:>nd  in  the  island  of  Reunion,  successful  and  extensive  cultivations  have 
been  carried  on.  In  the  island  of  Jamaica,  under  government  patron- 
age and  the  care  of  William  Fawcett,  director  of  the  botanical  gardens, 
several  attempts  at  the  cultivation  of  this  plant  were  undertaken  on  a 
large  scale,  but  the  results  were  not  encouraging.  Plots  consisting  of 
five  acres  in  the  first  instance,  and  ten  acres  in  the  second,  were  pre- 


Carica  papaya  "wild." 

pared  by  clearing,  seeds  were  carefully  selected,  one  portion  of  the  seed 
being  sown  directly  in  the  ground,  other  portions  sown  in  bamboo 
pots,  and  the  young  plants  transplanted.  In  the  first  instance  a  rather 
fair  proportion  of  the  trees  came  to  maturity  and  began  fruiting,  but 
at  this  stage  disease  set  in,  insects  attacked  the  plants  and  the  whole 
field  was  exterminated.  The  wild  plants  do  not  seem  to  be  attacked  by 
disease  except  after  injury,  but  the  cultivated  plants  seem  very  sus- 
ceptible to  every  sort  of  malady.  After  fruiting,  and  especially  if  the 


fruits  are  bled,  the  tree  will  take  on  a  general  debility  and  become  the 
prey  of  every  adverse  circumstance. 

In  another  series  of  planting  conducted  with  still  more  careful 
preparation  of  the  ground  and  selection  of  seeds,  coupled  with  care  for 
the  young  plants,  there  was  a  record  of  a  small  portion  of  the  plants 
coming  to  maturity,  and  of  these  only  a  meagre  part  bore  fruit.  None 
of  the  plants  or  their  fruits  were  as  large  as  those  of  the  parent  stock. 


Carlca  papaya,  cultivated. 

The  papaw  is  likewise  very  prone  to  variation.  Seeds  selected 
with  extreme  care  from  flourishing  trees,  the  fruit  of  which  would 
weigh  fifteen  pounds,  upon  being  planted  would  in  part  follow  the 
parent  stock ;  other  portions  would  revert  to  the  wild  prototype  and 
yield  fruit  the  size  of  a  hen's  egg.  In  some  of  the  fruits  of  the  papaw 
the  seeds  number  five,  in  others  prodigal  nature  supplies  over  five  hun- 
dred ;  apparently  only  a  few  of  these  seeds  are  fertile. 

THE  MILK  OF  THE  PAPAW. 

Trees  that  give  milk  are  plentiful  in  the  tropics.  The  native  name 
for  the  papaw  is  '*  lechoso  "  (a  producer  of  milk).  When  an  incision 

10 


is  made  in  the  hark  of  any  part  of  the  tree  or  the  fruit  rind,  a  limpid, 
milk-like  liquid  exudes  very  freely.  It  is  slightly  more  dense  than 
water,  and  in  contact  with  the  air  quickly  coagulates  and  closes  the 
incision.  This  coagulation  is  a  rather  notable  phenomenon.  For  the 
fraction  of  a  minute  the  milk  flows  as  though  a  milk  bottle  were  un- 
corked, and  one  supposes  that  gallons  will  flow  without  stopping,  but 
it  suddenly  ceases.  On  examination  it  is  found  that  the  milk  is  coagu- 
lated for  a  considerable  distance  within  the  glands.  I  am  quite  firmly 
convinced  that  this  action  is  due  to  the  presence  of  a  clotting  enzyme. 


Hanging  papaw. 

Some  of  the  difficulties  of  gathering  the  milk  can  be  imagined  by 
the  recollection  that  in  some  cases  the  fruits  are  from  twenty  to  thirty 
feet  from  the  ground.  The  coagulation  allows  only  a  small  yield,  re- 
quiring constant  climbing  to  make  fresh  incisions 

This  milk  seems  to  be  secreted  for  the  most  part  from  fairly  large 
vessels  (readily  observable  by  a  pocket  lens),  which  lie  just  under  the 
epidermis  in  every  part  of  the  plant.  In  the  ripened  fruit  it  seems  to 
permeate  to  all  parts  of  ^he  Meshy  portion  of  the  fruit  (somewhat 

11 


changed  in  character).  The  dried  milk  of  the  papaw  is  an  article  of 
commerce,  and  its  character  is  dependent  upon  the  method  of  prepara- 
tion. The  main  source  is  the  crude  methods  of  the  natives. 

The  latex,  when  allowed  to  dry  on  the  fruit,  becomes  discolored  and 
dark.  The  lighter-colored  and  best  products  are  produced  when  the 
coagulated  juice  is  removed  as  fast  as  it  exudes,  spread  out  thin  and 
quickly  dried. 

OFFICE  OF  THE  MILK  AND  ENZYME. 

The  office  of  this  imilk  in  the  economy  of  the  papaw  is  not  easy  to 
explain.  Parkin  states :  "  The  most  important  function  of  such  a  latex 
is  that  of  holding  water  in  reserve."  This  seems  hardly  possible  in 
respect  to  this  plant,  because  all  tissues  of  the  plant  are  filled  with  a 
watery  fluid,  so  much  so  that  they  flow  upon  cutting,  and  it  is  possible 
that  the  tree  is  dependent  upon  the  milky  juice  for  a  supply  of  mois- 
ture. The  native  observers  suggest  that  the  milk  has  to  do  solely  with 
the  ripening  of  the  fruit,  and  it  is  true  that  as  the  fruit  ripens  it  is  in  all 
parts  permeated  with  the  milk,  and  as  a  consequence  the  starch  com- 
pounds are  changed  to  sugar;  the  proteids  are  peptonized,  and  the 
flavor  mellowed.  But  it  would  seem  to  be  a  prodigious  waste  of  energy 
if  this  ripening  action  was  the  only  action  of  the  milk  and  its  enzyme 
contents. 

Assuming  that  there  is  at  the  lowest  estimate  one  hundred 
ounces  of  latex  in  a  tree,  we  would  have  twenty  ounces  of  dried  ma- 
terial capable  of  converting  about  three  thousand  pounds  of  proteids. 

We  do  know,  however,  that  this  latex  is  the  carrier  of  enzymes, 
and  that  in  plant  life  certain  enzymes  play  an  important  part  in  incor- 
porating material  for  the  growth  of  the  living  substance  or  of  prepar- 
ing material  brought  to  it,  so  that  it  may  be  capable  of  such  incorpora- 
tion. Again,  they  bring  about  compositions  which  supply  the  energy 
needed  for  the  maintainence  of  vital  processes.  In  other  words,  these 
enzymes  digest  and  prepare  food  for  the  plant  life  and  growth. 

J.  Reynolds  Green  has  shown  that  in  the  process  of  nutrition  in 
plants,  when  the  construction  processes  are  active,  an  excess  of  ma- 
terial is  elaborated  and  deposited  in  temporary  reservoirs.  This  ma- 
terial is  utilized  by  a  process  of  digestion  brought  about  by  the  agents 
of  en/ymes  or  ferments  which  are  formed  to  digest  these  deposited  ma- 
terials. From  manv  plants  we  have  been  able  to  separate  diastasic, 
?c,  glucosidal.  emulsifying  and  other  ferments. 

12 


The  papaw  is  a  plant  of  quick  growth.  It  rapidly  appropriates  and 
converts  decaying-  vegetation  Its  best  fertilizers  have  been  found  to 
be  cler.d  vegetable  and  animal  matter,  house  waste,  etc.  This  suggests 
that  the  presence  of  this  abundance  of  enzymic  power  is  necessary  for 
the  digestion  and  conversion  of  plant-food  material,  and  that  the  ma- 
teri.il  is  prepared  for  incorporation  in  the  living  plant  by  the  enzymes 
present  in  the  latex. 


Native  method  of  drying  pnpaw  milk. 

The  milky  juice  of  the  pa  paw  can  therefore  be  imagined  as  quite 
akin  to  the  gastric  or  pancreatic  juice  of  the  animal  organisms.  The 
ducts  through  which  this  latex  flows  are  possibly  digestive  tracts ;  their 
contents,  ?.n  emulsion  of  partially  digested  proteid  and  other  material, 
under  transformation  preparatory  to  ultimate  assimilation. 

CORROSIVE  PROPERTIES  OE  THE  LATEX. 
The  corrosive  action  of  the  later  has  been  recorded  ;  all  species 
have  this  property  in  some  degree :  in  fact,  a  caustic  property  is  not  un- 
usual in  many  tropical  plants.  Persons  who  handle  the  green  fruit  in 
the  preparation  of  pickles  are  troubled  with  raw  and  bleeding  ringers 
and  are  forced  to  abandon  the  work.  The  fresh  latex  will  irritate  the 
mucous  membrane  and  its  continuous  use  is  very  caustic ;  in  some  in- 
stances, very  escrnrotic. 

13 


The  corrosive  constituent  is  not  volatile  and  remains  in  the  dried 
juice.  An  examination  of  many  of  the  preparations  sold  in  our  mar- 
ket under  the  name  of  "  papain,"  etc.,  shows  that  this  corrosive  prop- 
erty had  not  been  altogether  removed. 

ANALYSTS  OF  PAPAW  LATEX. 

This  latex  is  an  emulsion  of  fats  and  wax,  containing  also  extract- 
ive matters,  albumen  and  salts,  as  shown  by  the  following : 

CARACA  LATEX — SUN-DIUED. 

Moisture   6.0G 

Soluble  ash 2.64 

Insoluble   ash ... 4.78 

Matters  soluble  in.  water  (including  ash^ 82.74 

"    benzine     11.43 

"    ether   9.77 

"    chloroform     11.20 

."    acetone  5.98 

"    alcohol    , 7.16 

ASH. 

Total  ash  7.42 

Soluble  ash 2.64 

Insoluble  ash    4.78 

Calcium  sulphate,  insoluble  ash 0.89K 

Calcium  phosphate      "  "   3.72 

Silica  " .         "   0.164 

Calcium  sulphate,  soluble  ash 1,024 

Potassium,  sodium,  lithium,  chlorides  and  carbonates,  soluble 

ash    1.016 

Chlorine    0.22 

Ferric  oxide    . trace 

As  a  result  of  a  rather  hasty  examination  of  these  extractions,  we 
may  assume  that  they  contain  coloring  matter;  "  vegetable  extractive 
matter;  "  hard  and  soft  waxes ;  hard  and  soft  resins ;  a  volatile  resin ;  r. 
substance  of  the  nature  of  fat-free  acids ;  pectose  compounds. 
WATER  SOLUBLE  CONTEXTS. 

The  dried  latex  extracted  by  repeated  washings  with  water  gives 
82.74  per  cent,  of  matter,  soluble  to  a  clear,  greenish-yellow  solution. 
This  watery  extract  is  of  acid  reaction  and  responds  to  the  usual  re- 
actions for  the  presence  of  proteids. 

Further  researches  indicate  that  we  have  in  this  substance  a  mix- 
ture of  globulin,  proto  and  deutero  albumose  with,  possibly  two  or 
more  forms  of  peptone. 

14 


ANALYSIS  OF  PAFAW  PROTEIDS. 

From  the  examination  of  the  water  soluble  contents  of  the  latex 
of  the  papaw,  the  conclusion  was  reached  that  the  enzyme  was  asso- 
ciated with  one  or  more  of  the  soluble  proteicls.  And  analysis  of  these 
porteid  bodies  was  therefore  made  as  follows  : 

For  the  purpose  of  anaylsis  a  portion  of  the  air-dried  latex  was  ex- 
tracted with  alcohol,  benzine,  and  ether,  to  remove  waxes,  resins,  etc., 
the  residue  consisting  of  the  proteid  matters  and  ash.  This  prepara- 
tion is  marked  I  in  the  accompanying  table. 

A  second  preparation  was  made  by  extraction  of  the  milk,  as 
above,  the  product  dissolved  in  water  and  the  proteids  precipitated  by 
sodium  chloride,  and  the  precipitate  partly  freed  from  excess  of  salts 
by  dialysis. 

This  process  was  repeated  with  a  view  of  obtaining  an  approxi- 
mately pure  preparation,  and  one  representative  of  the  enzyme  of  the 
latex.  This  preparation  is  marked  IT  in  the  accompanying  table. 

Papaw  Proteids. 

I  II 

Air-dry.  Per  Cent.        Per  Cent. 

Carbon    39.96  42.81 

Hydrogen  6.57  6.77 

Nitrogen     11.26  10.09 

Ash.  or  mineral  matter 9.88  6.51 

Moisture  (loss  at  100-105  degrees  C.) 10.83  7.90 

Moisture  free. 

Carbon    44.81  46.84 

Hydrogen   , 6.00  6.39 

Nitrogen     12.62  10.95 

Ash    1.1.07  7.06 

Moisture- free,  ash-free. 

Carbon    50.38  50.01 

Hydrogen   6.74  6.87 

Nitrogen  14.19  11.78 

Oxvgen  28.69  3134 


Total    100.00  1 00.00 

The  large  proportion  of  mineral  ash  in  the  purest  preparation — 
II — is  notable  and  seems  to  indicate  that  the  proteid  constituents  and 
the  ash  are  most  closely  associated.  Otherwise,  we  may  observe  that 
the  carbon  stands  in  about  the  same  proportion  as  in  other  vegetable 
proteids  We  have,  however,  a  much  smaller  amount  of  nitrogen  than 
of  proteids ;  but  this  low  content  of  nitrogen  is  quite  in  accord  with  the 
constitution  of  some  of  the  enzymes  which  have  been  examined. 

15 


THE  FERMENTS  OF  THE  PAPA\Y. 

The  latex  of  the  papaw  is  notable  from  the  fact  that  it  contains 
several  soluble  enzymes  or  ferments,  or  else  (if  such  a  thing  is  possible) 
a  ferment  body  with  a  manifold  power.  The  ferments  so  far  noted  as 
contained  in  the  latex  are : 

(1)  A  proteolytic  ferment  which  decomposes  proteids. 

(2)  A  coagulating  (rennet-like)   ferment   which  acts  upon  the 
casein  of  milk. 

(3)  An  amylolytic  ferment  having  the  power  to  attack  amylose. 
starch  etc. 

(4)  A  clotting  ferment  similar  to  pectase. 

(5)  A  ferment  possessing  feeble  powers  of  action  upon  fats. 
The  digestive  action  of  the  latex  at  the  instant  of  its  extraction 

from  the  green  fruit  is  \cry  marked.  Placed  in  contact  with  such  a 
substnnce  as  blood  fibrin  in  a  little  water,  the  fibrin  will  be  disintegrated 
before  your  eyes  mixed  with  milk  and  warmed,  the  milk  is  instantly 
coagulated,  foiled  starch  paste  is  thinned,  and  the  blue  color  pro- 
duced upon  starch  by  iodine  is  changed  to  a  purple  in  a  few  minutes. 
Poured  over  lumps  cf  beef  and  placed  in  a  warm  place,  the  meat  is 
softened,  its  fibres  disintegrated,  finally  becoming  a  partially  trans- 
parent jelly.  'I  he  action  upon  cooked  egg  albumen  is  not  so  marked. 

The  latex,  when  dried,  retains  these  powers  in  a  somewhat  lesser 
degree.  I  am  of  the  opinion  that  the  ferments  exist  in  the  latex,  and 
possibly  in  the  cellular  structure,  as  a  zymogen  (carizymogen). 

The  ferment  may  be  extracted  from  the  dried  milk  by  water  or 
glycerine  (neutral,  acid  or  alkaline),  by  very  dilute  alcohol  (5-100),  and 
from  such  a  solution  may  be  precipitated  by  any  of  the  usual  methods, 
such  as  an  excess  of  full  strength  alcohol,  saturation  with  alkaline 
salts,  etc. 

Something  like  thirty  methods  for  extraction  have  been  tried  in 
my  researches,  with  the  result  that  all  methods  where  precipitation  is 
involved  tend  to  weaken  the  digestive  power  of  the  ferment.  The 
methods  used  in  the  separation  of  pepsin  whereby  a  purified  and  high 
power  pepsin  is  produced  do  not  seem  to  be  applicable  to  the  papaw. 

Tt  has  been  stated  that  the  ferments  of  the  papaw  are  chiefly  asso- 
ciated with  one  of  its  proteid  constituents.  T  have  never  been  able  to 
verifv  this  statement.  When  any  of  the  various  forms  of  proteids  ar<> 
separated  (except  by  the  processes  of  heat  or  coagulation1)  the  sepa- 
rated body  will  be  found  to  possess  ferment  power.  Even  the  peptone 

16 


remaining  after  separation  of  the  alhumoses  exhibits  feeble  powers. 
The  ferment  action  seems  to  be  the  most  marked  when  all  of  the  pro- 
teicls  are  associated  together  in  their  natural  form. 

GLUCOSIDE  OF  THE  PAPAW. 

The  Carica  papaya  contains  a  glucosidal  body,  caricin.  This  I 
have  never  been  able  to  obtain  except  from  the  seed,  in  which  it  is 
fairly  abundant.  A  glucoside  resembling  sinegrin  may  also  be 
extracted. 

The  seeds  also  contain  the  glucoside,  splitting  ferment  myrosin. 
The  glucoside  resides  within  the  hard  inner  coating  of  the  seed,  while 
the  myrosin  ferment  is  secreted  in  the  gelatinous  outer  envelope. 

ALKALOID 

An  alkaloid,  carpame,  has  been  separated  from  the  Carica  papaya. 
The  source  so  far  noted  has  been  the  leaves. 

In  my  experiments  the  yield  was  small.  I  have  noted  traces  of 
alkaloidal  reaction  with  Mayer's  reagent  from  alkaline  ether  washings, 
from  the  latex,  but  if  cannot  be  stated  that  the  alkaloid  is  present  in  this 
product.  It  is  soluble  in  absolute  alcohol,  amylic,  alcohol,  chloroform, 
benzine  and  in  water  acidulated  with  hydrochloric  acid. 

Its  physiological  action  is  quite  similar  to  that  of  digitalis,  a  heart 
depressant. 


17 


MARKET  PREPARATIONS  OF  THE  PAPAW. 

There  are  numerous  preparations  in  our  own  and  in  the  European 
markets  claiming  to  he  the  ferment  of  the  papaw.  These  are  sold  under 
various  names. 

From  a  somewhat  extended  examination  I  am  quite  satisfied  that 
several  of  the  preparations  named  are  the  papaw  milk  dried  and  pow- 
dered. In  this  case  they  bear  the  same  relation  to  the  true  separated 
ferment,  as  the  dried  mucous  membrane  of  the  stomach  might  bear  to 
purified  pepsin.  Some  of  these  so-called  papains  retain  the  waxy,  rub- 
ber-like constituents,  and  the  acrid,  irritating  resins  of  the  milk. 

The  application  of  such  crude  material  of  the  term  "  papain,"  or 
any  similar  name  which  would  imply  the  isolated  ferment,  is  mislead- 
ing and  should  be  abandoned.  The  dried  juice  of  the  papaw,  or  a 
mixture  of  the  dried  juice  with  anv  other  ferments,  should  be  properly 
labelled.  From  these  crude  preparations  the  true  ferment  can  be  sep- 
arated by  extraction  with  water,  and  precipitation  with  alcohol.  In  a 
few  experiments  which  I  have  tried,  som?  of  the  crude  preparations 
vere  found  to  contain  only  twenty  per  cent,  of  the  ferment-bearing 
oodies  (albuminous). 

There  are,  however,  preparations  in  the  market  which  consist  of 
the  more  or  less  purified  and  separate  ferment,  or,  more  accurately 
speaking,  consisting  of  the  separated  proteids ;  with  these  proteids  the 
'erments  are  associated. 

I  know  of  no  standard  by  which  these  market  preparations  can 
oe  judged.  They  vary  greatly  in  their  proteolytic  action.  In  such  as 
may  be  prepared  by  simply  drying  of  the  milk,  no  two  lots  can  be  alike. 
These  will  be  found  to  vary  in  color,  to  emit  an  offensive  odor,  and  to 
have  a  marked  acrid,  disagreeable  taste,  producing,  in  several  instances 
•n  my  experience,  quite  a  sharp,  caustic  action. 

The  dried  papaw  juice  is  usually  the  more  energetic  in  the  be- 
ginning of  digestive  action  than  is  the  purified  ferment,  but  this  ener- 
eeiic  action  of  the  dried  juice  apparently  soon  ceases,  while  the  pure 
*erment,  though  slower  in  immediate  action,  continues  its  activity  for 
many  hours. 

In  the  best  of  market  preparations  which  I  have  examined  I  have 
'bund  insoluble  globulins  and  an  appreciable  amount  of  peptone,  the 
not  being  precipitated  by  the  foregoing  methods. 

18 


DIGESTIVE  ACTION. 

The  digestive  action  of  the  ferment  of  the  papaw  plant  has  been 
quite  fully  described.  The  actions  which  are  here  summarized  have 
been  made  with  one  of  the  market  ferments  sold  under  the  name  of 
Papoid. 

Papoid  is  a  German  production,  and,  according  to  the  statement 
of  the  manufacturers,  it  is  prepared  by  precipitation  from  a  watery 
extract  of  the  papaw  juice  cr  milk.  It  consists  essentially  of  globulin 
and  albumose,  associated  with  the  ferments,  and,  in  addition,  it  con- 
tains a  small  amount  of  natural  inorganic  salts.  This  preparation  was 
used  by  the  writer  in  a  previous  communication,  and  by  Chittenden. 
(See  "  Papoid  Digestion  ''  Transactions  of  Connecticut  Academy,  Vol. 
IX.,  1S92.) 

The  action  of  this  ferment  presents  features  which  contrast 
peculiarly  with  those  of  the  ordinary  digestive  ferments.  Direct  com- 
parison of  the  enzyme  of  the  papaw  with  any  other  ferment  is  practi- 
cally impossible,  and  this  is  especially  true  as  to  their  behavior  in  com- 
parison with  the  animal  ferments. 

The  action  of  most  ferments  is  inhibited  by  the  products  of  digest- 
ive action ;  such  does  not  seem  to  be  the  effect  in  the  case  of  the  papaw 
enzyme.  It  acts  in  a  concentrated  solution,  even  when  carrying  pro- 
ducts of  its  own  action.  Certain  of  my  experiments  tend  to  show,  how- 
ever, that  this  enzyme  has  a  notable  action  in  a  stream  of  running 
water.  In  other  words,  its  action  seems  to  be  continuous,  and  the  fer- 
ment is  not  removed  by  washing  or  by  the  action  of  fluids  in  which  it  is 
soluble.  One  such  experiment  was  as  follows : 

Two  ounces  of  raw  beef  were  cut  into  slices,  over  which  was 
poured  an  alkaline  solution  of  the  papaw  ferments.  The  beef  was 
allowed  to  remain  in  this  solution  for  half  an  hour,  during  which  time 
the  solution  was  fairly  well  absorbed  and  the  beef  somewhat  softened. 
The  whole  was  then  wrapped  in  a  filter  paper,  transferred  to  a  fine 
muslin  bag ;  this  bag  and  contents  were  placed  under  a  faucet  of  run- 
ning water  and  allowed  to  remain  for  five  hours.  Upon  opening  the 
bag  it  was  found  that  only  a  few  shreds  of  meat  remained.  In  order 
to  demonstrate  that  the  action  was  not  that  of  a  washing  away-process 
due  to  force  of  the  water,  a  check  experiment  was  made  without  the 
ferment,  and  the  loss  in  weight  only  amounted  to  about  fifty  per  cent. 

This  experiment  seems  to  show  that  the  enzyme  combined  with 
and  hydrated  the  fibres  of  the  meat.  The  products  of  this  combination 

19 


arc  soluble,  and  are  removed  by  the  action  of  water  or  other  fluids ; 
furthermore,  in  the  process  of  washing  away  the  soluble  products,  the 
ferment  is  left  behind  to  act  upon  a  fresh  portion  of  the  fibre,  in  turn 
(riving  rise  to  soluble  products  or  peptones. 

This  experiment  was  made  in  order  to  imitate  certain  known  con- 
ditions present  in  the  process  of  digestion,  where  there  is  a  constant 
stream  of  fluid  in  the  intestinal  tract.  Taken  with  other  experiments, 
this  result  seems  to  show  that  ferments  of  the  papaw  act  very  energet- 
ically in  a  small  amount  of  fluid,  and  will  also  act  in  a  stream  of  w:.ter. 

The  influence  of  reaction  upon  the  ferments  of  the  papaw  form  an 
interesting  comparison  with  those  of  the  animal  ferments.  The  power 
of  pepsin  is  destroyed  in  alkaline  solution,  such  as  lime  water,  sodium 
bicarbonate,  ammonh,  etc. ;  on  the  other  hand,  the  activity  of  pancrea- 
tin,  pvatolin  or  diastase  is  inhibited  in  acid  solution.  The  papaw  en- 
/yme  is  active  in  acid  .neutral  or  alkaline  solution ;  but  pepsin  and  pan- 
creatin  cannot  be  mixed  together  in  solution  either  acid,  alkaline  or 
neutral,  and  still  preserve  their  characteristics ;  whereas,  the  ferments 
of  the  papaw  can  be  mixed  with  other  ferments  in  a  solution  of  any 
reaction.  Pepsin  is  inert  in  a  neutral  solution,  and  is  destroyed  in  solu- 
tions containing  traces  of  alkalinity.  If  an  alkaline  solution  of  pepsin 
be  made  acid,  the  pepsin  action  is  not  restored ;  pancreatin  acts  slowly 
in  neutral  solutions,  and  is  destroyed  in  acid  solution.  If  an  acid  solu- 
tion of  pancreatin  be  made  alkaline,  the  pancreatin  action  will  not  be 
restored.  The  papaw  ferments  are  active  in  neutral  solutions;  their 
activity  is  enhanced  when  such  solution  is  made  acid,  and  if  such  acid 
solution  be  in  Uirn  made  alkaline,  the  ferment  will  still  remain  active. 
In  fact,  the  changing  of  solution  of  the  papaw  ferments  from  acid  to 
neutral,  then  to  alkalme ;  then  reversing  the  order  to  neutral,  acid  and 
alkaline,  or,  in  fact,  changing  the  order  of  reaction  almost  indefinitely, 
does  not  thereby  destroy  the  ferment  which  seems  to  remain  active 
under  all  reactions  and  conditions. 

Certain  physical  changes  in  the  protcid  substances  acted  upon  are 
characteristic  of  these  enzymes  of  the  papaw.  For  instance  :  when  raw 
beef  is  acted  upon  with  an  alkaline  solution  of  these  ferments,  there  is 
an  immediate  softening  to  a  jelly-like  mass  in  which  the  fibres  lose 
their  individuality,  this  idly  gradually  becoming  thinner  under  the 
further  action  of  the  ferment. 

This  action  in  the  case  of  blood  fibrin  is  quite  striking,  and  advan- 
tage is  taken  of  this  propertv  in  therapeutics  where  a  solution  of  the 

20 


ferments  is  used  as  a  solvent  for  the  false  membrane  of  diphtheria,  a 
substance  quite  analogous  to  blood  fibrin. 

Tn  the  case  of  cooked  beef  in  either  alkaline  or  acid  solution,  the 
action  of  the  terment  of  the  papaw  is  quite  different.  There  is  a  rapid 
disintegration  of  the  fibres  which  separate  into  tiny  fragments.  Finally 
the  undigested  portion  becomes  a  pultaceous  residue. 

It  is  notable  that  with  meat  proteids,  both  cooked  and  uncooked, 
in  acid  or  alkaline  solutions  containing  no  ferment,  there  is  a  marked 
swelling  of  the  fibre.  In  an  alkaline  solution  this  becomes  a  solid  jelly, 
but  this  swelling  seems  to  be  entirely  counteracted  by  the  presence  of 
the  papaw  ferment. 

A  most  interesting  feature  of  the  papaw  enzyme  is  its  action  at  a 
wide  range  of  temperature.  With  the  animal  ferments,  especially  pep- 
pin  and  trypsin,  digestion  is  very  slow  at  room  temperature,  68  to  70  F. 
While  at  this  temperature  the  papaw  en/yme  acts  as  energetically  as  at 
110  F.,  the  anmal  ferments  act  most  energetically  at  body  temperature 
(diastase  at  130  F.). 

With  the  animal  ferments,  if  the  temperature  be  raised  to  near  140 
F.,  there  is  a  diminution  in  the  digestive  action,  and  at  about  158  F., 
pancreatin  is  destroyed ;  pepsin  at  about  160  F.  Quite  the  reverse  is 
the  influence  upon  the  papaw  ferments.  Here  the  action,  beginning  as 
low  as  50  or  (>0  F..  increases  slightly  with  the  rise  of  temperature  until 
about  bewteen  155- ItfO  F..  it  reaches  the  maximum.  The  action  is  not 
entirely  destroved  even  at  a  few  moments'  exposure  at  the  boiling 
point.  A  digestive  ferment  active  at  temperature  ranging  from  50  F. 
to  the  boiling  point  is  notable. 

PRODUCTS  OF  DIGESTION  BY  THE  PAPAW  FERMENT. 

A  peculiar  phenomenon  arises  in  the  digestion  of  albumen  by  the 
papaw  enzyme.  It  is  particularly  noticeable  in  the  digestion  of  egg 
albumen  in  alkaline  solution,  but  it  is  manifest  in  the  digestion  of  raw 
flesh  albumen  in  either  acid,  neutral  or  alkaline  media.  After  every 
prolonged  digestion  there  is  found  an  undissolved  residue,  which  many 
observers  have  characterized  as  an  unchanged  albumen,  and  which  is 
usmdlv  measured  as  undigested  -esidue.  But  such  is  not  the  case. 
This  residue  is  an  altered  albumen ;  is  soluble  in  0.3  to  0.5  solution  of 
sodium  carbonate  or  0.2  per  cent,  hydrochloric  acid.  From  such  rolu- 
tion  it  is  reprec'pit^ted  upon  neutralization  and  re-dissolved  by  an 

21 


excess  of  the  precipitant.  It  is  insoluble  in  salt  solutions.  Its  solution 
in  sodium  carbonate  upon  dialysis  becomes  almost  entirely  soluble  in 
water. 

The  dialized  solution  noted  above  gives  a  precipitate  with  acetic 
and  potassium  ferrocyanide,  but  nitric  acid  gives  no  precipitate.  The 
solution  gives  the  ordinary  proteid  reactions,  and  apparently  the  whole 
of  the  proteids  are  reprecipitatcd  by  the  addition  of  a  large  quantity  of 
alcohol.  The  body  is  further  digested  after  washing  and  treatment 
with  a  fresh  solution  of  the  ferment,  and  also  in  an  acid  solution  of  pep- 
sin ;  it  is  almost  completely  digested  in  an  alkaline  solution  of  trypsin, 
yielding  (as  shown  at  one  trial)  the  ordinary  products  of  digestion. 
This  body  corresponds  quite  closely  to  the  antialbumid  found  in  diges- 
tions by  hydrochloric  acid  and  by  trypsin.  A  quite  similar  body  is 
found  in  brometin  digestion  of  albumen.  (See  Chittenden  Journal  of 
Physiology,  No.  4,  1893).  It  is  quite  evident  that  this  body  would  be 
readily  converted  into  soluble,  absorbable  products  in  the  digestive 
tract. 

The  products  arising  in  the  digestion  of  egg  albumen,  blood  fibrin 
or  beef  albumen  are  quite  alike,  either  in  acid,  alkaline  or  neutral  solu- 
tions, with  the  exception  of  certain  slight  modifications,  dependent 
upon  the  conditions  of  trial,  reaction,  etc.  Hemialbumose  (protoalbu- 
mose.  deuteroalbumose,  and,  in  some  instances,  heteroalbumose), 
hemi-peptone,  peptone  products,  and  the  amid  bodies,  leucin  and  tyro- 
sin,  are  all  found  in  addition  to  the  peculiar  body  above  noted,  which  is 
present  only  in  minute  amounts.  All  these  bodies  seemingly  make 
their  appearance  in  the  early  stages  of  digestion,  and  each  one  is  found 
at  the  end  of  prolonged  digestion,  although  under  ordinary  circum- 
stances deuteroalbumose  and  true  peptone  predominate  to.  a  high 
degree. 

The  close  identity  of  the  products  of  the  action  of  the  enzyme  of 
the  papaw  and  that  of  tryptic  and  pepsin  digestion  can  be  seen  in  the 
accompanying  diagram : 


22 


Papaw  Ferment  Digestion. 
Albumen. 


P.  Albumose 


Antialbumose 
Antipeptone 


Antialbumose 


Antipeptone 


Hemialbumose 
Hemipeptone 
Leucin  Tyrosin 


Trypsin  Digestion. 
Albumen. 


Hemialbumose 
Hemipeptone 
Leucin  Tyrosin 


Pepsin  Digestion. 
Albumen. 


Hemialbumose 


Hemipeptone 


23 


XITROGKN  IX  DIGESTIVE  PRODUCTS. 

Tt  is  well  known  thr.t  hemialbumoses  ami  peptones  formed  by  pep- 
sin or  trypsin  show  an  increase  of  nitrogen  above  that  of  the  original 
proteids.  In  the  case  of  ferments  tinder  consideration  this  is  reversed  ; 
the  proteid  products  show  a  decrease  in  the  nitrogen  contents.  Thv 
following  experiment  illustrates  this  :  The  clear  filtrate  resulting  from  a 
prolonged  digestion  of  egg  albumin  in  a  neutral  solution  was  concen- 
trated, filtered,  precipitated  with  alcohol  and  extracted  with  hot  alcohol; 
the  resultant  mass  (consisting  for  the  most  part  of  peptones)  was  then 
subjected  to  analysis  by  the  Kjeldahl  process.  The  average  result  of 
three  trials  expressed  in  percentage  was  N.  14.14. 

The  following  comparison  with  the  nitrogen  content  of  proteids  will 
illustrate  the  point : 

l£gg  albumen N.   HJ.02     Hamerstein   1588 

Hemialbnmose X.  H5.55 Kuhne 

Soluble     (proteoses) 
(papaw  ferments).  .N.  14.14     .'J  trials Kilmer 

The  action  of  the  papaw  ferments  upon  milk  is  quite  identical  to 
the  action  of  pancreatin.  There  is  first  the  act  of  curdling,  in  which  the 
casein  is  separated  into  a  soft,  fiocculent  precipitate  ;  this  is  followed  by 
a  digestion  of  the  proteids.  during  which  process  they  are  converted 
into  soluble  and  diffusible  products.  The  curdling  takes  place  at  ord- 
inary temperature  in  neutral  or  alkaline  reaction ;  is  delayed  by  in- 
crease of  alkalinity,  and  hastened  by  increase  of  temperature.  The  di- 
gestive action  proceeds  independent  of  the  act  of  curdling,  and  whether 
the  reaction  is  neutral,  acid  or  alkaline.  (Best  digestion  is  with  2  per 
cent,  bicarbonate  of  soda  or  :35  per  cent,  lime  water.) 

In  addition  to  the  proteolytic  and  rennet  ferments  noted,  and  the 
probable  presence  of  pcctase,  there  is  present  in  the  papaw  latex  amy- 
lolvtic  ferment  capable  of  acting  upon  cooked  starch.  The  amount  of 
this  starch-converting  ferment  is  not  large,  or  else  it  is  weak.  The 
fresh  latex  acts  promptly  upon  starch  paste,  thinning  it,  and  converting 
a  portion  at  least  into  soluble  starch  and  dextrin.  (The  amount  of  re- 
ducing sugar  produced  is  slight.) 

The  starch-converting  action  of  the  separated  ferment  (or  dried 
latex)  is  not  very  pronounced.  The  most  that  can  be  said  is  that  it  is 

present. 

The  pronounced  nmylovltic  action  of  some  of  the  papaw  ferments 
in  the  market  is  probablv  due  to  the  addition  of  diastase. 

Altogether,  we  are  warranted  in  the  statement  that  the  digestive 
action  of  the  ferments  contained  in  the  papaw  latex,  and  the  products 
formed  in  such,  are  quite  identical  with  that  of  the  animal  and  vege- 
table ferments  in  general. 

24 


PAPOID. 

[Extracts  from  medical  literature.] 

The  true  and  natural  ferment  of  the  Carica  papaya  or  South 
American  papaw  is  that  enzyme  derived  directly  from  the  reserve  store 
of  the  plant,  representing  its  manifold  fermentative  action  and  known' 
to  the  medical  world  under  the  name  of  Papoid.  It  is  distinctly  differ- 
ent from  all  other  ferments,  such  as  pepsin,  trypsin,  steapsin  or  amy- 
lopsin,  inasmuch  as  it  is  not  a  single  ferment,  but  a  mixture  of  ferments 
or  a  compound  enzyme.  A  general  survey  of  its  physiological  and 
therapeutic  actions  cannot  fail  to  be  of  interest  to  all  who  are  interested 
in  the  search  for  a  perfect  digester  of  food-stuff. 

THE  PHYSIOLOGICAL  ACTION  OF  PAPOID. 
In  presenting  the  physiological  action  of  Papoid  we  shall  aim  to 
be  brief  and  clear  in  statement.  Irrom  the  many  analyses  made  by  Pro- 
fessor Chittenden  and  other  eminent  physiological  chemists.  Papoid  is 
shown  to  be  composed  essentially  of  a  mixture  of  globulin,  albumoses 
and  peptone,  with  which,  of  course,  are  associated  the  ferments  char- 
acteristic of  the  preparation. 

"  The  result  of  the  simple  reactions  upon  analysis  is  practically  in 
full  accord  with  our  present  knowledge  concerning  the  vegetable  fer- 
ments in  general,  including  the  animal  ferments  as  well.  The  constitu- 
ent element  present  in  Papoid,  in  addition  to  the  above,  contains  a 
small  amount  of  indifferent  matter,  which  the  peptones,  or  other  life 
bodies,  have  towards  the  accumulation  of  hygroscopic  moisture." 
(Chittenden.) 

The  physiological  action  of  Papoid  is  manifold.  It  is  at  once  an 
energetic  proteolvtic,  an  efficient  amylolytic  and  also  an  emulsifier, 
thus  completely  covering  the  three  great  food  groups  which  supply  the 
physical  and  mental  requirements  of  man.  No  drugs  which  can  be 
used  for  dyspeptic  conditions  in  connection  with  Papoid  are  capable  of 
inhibiting  its  digestive  energy.  On  the  contrary,  many  drugs,  such  as 
boracic  acid,  salicylic  acid,  common  salt,  lactic  acid,  etc.,  distinctly  in- 
crease its  solvent  powers  when  administered  with  it. 

The  physiological  action  of  Papoid  is  not  alone  confined  to  digest- 
ive action  within  the  alimentary  tract,  but  is  equally  energetic  as  a  true 
proteolvtic  ferment  in  dissolving  and  digesting  away  all  albuminous  or 
fibrous  substances,  such  as  the  false  membrane  of  diphtheria  and  croup, 
sloughing  tissue,  muco-pus,  ulcerations,  blood  coagula,  coagula  from 
abscesses,  infiltrations,  and,  in  fine,  all  superficial,  sloughing  or  pus- 
containing  lesions  whatsoever. 

25 


Papoid  is  believed  to  he  catalytic  in  its  physiological  action.  It 
probably  does  not  percolate,  permeate  or  absorb  itself  into  the  stomach 
mass,  but  continuously  renews  its  attack  as  the  affected  portions  suc- 
cessively fall  awav.  It  should  be  stated,  however,  that  few  authorities 
believe  that  the  attacking  ferment,  in  some  unknown  way,  takes  part 
in  the  chemical  reaction  involved,  though  it  is  in  the  course  of  it  always 
brought  back  to  its  crginal  condition.  In  the  case  of  Papoid  it  may  be 
said  that  its  rapid  and  energetic  catalytic  action  in  the  solution  of  the 
ingesta  renders  it  highly  probable  that  it  enters,  at  least,  more  deeply 
into  the  food  substances  or  coagula  than  does  any  other  ferment  of 
either  animal  or  vegetable  origin. 

Chittenden,  Herschell,  Finkler,  Woodbury  and  others  testify  that 
Papoid  in  is  physiological  aspect  has  the  power  of  digesting  all  forms 
of  proteid  substances,  whether  coagulated  or  uncoagulated,  raw  or 
cooked.  It  stands  alone  among  the  unorganized  ferments  in  being 
capable  of  acting  in  all  media  without  marked  diminution  of  its  pro- 
teolvtic,  amylolytic  and  emulsive  activity.  Papoid  combines  in  itself 
the  solvent  properties  of  the  saliva,  the  stomach  fluids,  and  the  pancre- 
atic juice. 

The  solvent  energy  of  Papoid  is  most  pronounced  in  its  action 
upon  animal  or  vegetable  albumen  and  casein,  and  upon  raw  blood 
fibrin.  As  an  emulsiner  its  action  is  distinct  and  effective. 

Below  is  given  in  condensed  form  the  results  obtained  from  the 
researches  of  Professor  Chittenden  and  other  authorities  mentioned : 

I.  In  digesting  thp  casein  of  milk  Papoid  has  a  two-fold  action. 
It  first  exercises  a  rennet-like  action  by  precipitating  the  casein  in  light, 
feathery  curds,  thus  presenting  a  much  greater  surface  for  proteolytic 
or  peptic  action,  which  persistently  goes  on  until  the  precipitated  case- 
in is  gradually  converted  into  soluble  peptone. 

II.  Papoid  will  coagulate  egg  albumen  in  all  solutions,  its  power 
being  increased  in  the  presence  of  from  two  to  four  per  cent,  of  sodium 
carbonate. 

III.  Papoid  has  an  energetic  action  upon  cooked  beef  and  other 
forms  of  flesh,  its  solvent  power  being  even  more  pronounced  than  in 
the  case  of  coagulated  albumen. 

IV.  Papoid  will  digest  raw  beef  proteids  as  vigorously  as  in  the 
case  of  cooked  beef,  causing  a  rapid  disintegration  and  final  passage 
into  solution,  or  pultaceous  mass. 

V.  Papoid  will  digest  raw  blood   fibrin   in   three   and  one-half 
hours,  the  tests  (bv  Chittenden)  showing  that  raw  fibrin  is  especially 


susceptible  to  the  action  of  Papoid,  both  in  a  neutral  and  an  acid  solu- 
tion. In  the  experiment  above  noted  it  is  a  remarkable  fact  that  ninety 
per  cent,  of  the  fibrin  was  thoroughly  dissolved.  The  pronounced 
action  of  Papoid  on  fibrin  (raw  blood  fibrin  being  chemically  near 
psuedomembranes)  was  a  most  happy  augury  of  what  it  was  destined 
to  accomplish  as  an  effective  solvent  of  the  false  membranes  present  in 
diphtheria  and  membranous  croup. 

VI.  "  The  action  on  boiled  fibrin  is  not  so  rapid  as  on  raw  fibrin, 
but  by  continuing  the  digestion  considerably  longer,  the  boiled  fibrin 
will  finally  pass  into  a  state  of  almost  complete  solution.  It  is  to  be 
remembered  that  in  the  case  of  raw  and  cooked  proteids,  the  time  of 
digestion  varies  but  little."  (Chittenden.) 

Were  the  proteolytic,  milk-curdling  and  emulsive  properties  of 
Papoid  the  limit  of  its  activities,  it  would  fall  short  of  a  complete  and 
comprehensive  enzyme.  Most  happily  this  is  not  the  case,  or  else  its 
brilliant  success  would  be  somewhat  abridged.  Papoid  on  its  physio- 
logical side  has  yet  another  activity,  the  amylolytic  one,  which  is  capa- 
ble of  acting  on  cooked  starch  and  converting  it  into  dextrine  and 
maltose. 

PAPOID  AS  A  PHYSIOLOGICAL  SOLVENT  IN  EXTERNAL 

LESIONS. 

As  in  the  case  of  its  action  on  food  substances,  Papoid,  when  ex- 
ternally applied,  accomplishes  its  physiological  work  by  erosion,  man- 
ifesting with  marked  vigor  its  solvent  and  detergent  energy.  When- 
ever applied  to  dead,  diseased  or  sloughing  tissue,  pus  cavities,  indolent 
ulcers,  blood  coagula,  running  sores,  and,  in  fact,  all  lesions  where  de- 
praved and  decomposed  tissue  is  present,  Papoid  will  readily  digest 
away  all  dead,  septic  and  extraneous  matter.  While  it  will  dissolve 
and  render  soluble  all  morbid  and  pus  formations,  it  is  wholly  inert  in 
contact  with  normal  tissue. 

As  Papoid  acts  energetically  in  all  media  and  is  not  inhibited  by 
the  presence  of  any  antiseptic,  it  possesses  advantages  not  enjoyed  by 
any  other  ferment,  and  is  able  to  successfully  cope  with  external 
growths  and  to  battle  with  the  most  distressing  and  discomforting 
malady  that  can  affect  mankind — dyspepsia. 

As  to  the  amount  of  physiological  work  which  Papoid  is  capable 
of  doing,  we  quote  from  Dr.  George  Herschell,  physician  to  the  Chil- 
dren's Hospital,  London,  and  Dr.  D.  Finkler,  professor  of  Physiology 
at  ihe  University  of  Bonn  : 

27 


"  Papoid,  under  proper  conditions,  will  digest  two  thousand  times 
its  own  weight  of  moistened  fibrin  when  warm ;  and  will  soften  muscu- 
lar tissue  in  half  an  hour.  Although  so  powerful,  living  membr.nes 
are  not  acted  on — seventy-five  grains  were  administered  to  dogs  and 
rabbits  without  harmful  results.  Papoid  will  digest,  or  convert  into 
true  peptone,  many  more  times  its  own  weight  of  meat  than  pepsin  or 
pancreatin  are  able  to  do.  Papoid  can  be  used  where  pepsin  and  pan- 
creatin  are  powerless." 

THE  THERAPEUTIC  ACTION  OF  PAPOID. 

The  therapeutic  action  of  Papoid  is  almost  in  the  direction  of  its 
application  to  the  external  surface  of  the  body,  where  its  curative  prop- 
ert'es  are  manifested  in  n  most  marked  degree  in  all  suppurating,  or 
pus-discharging,  hurts,  wounds,  degenerations,  etc.,  which  produce  an 
obvious,  degenerate  change  in  cellular  tissue. 

The  following  typical  pathogenic  conditions  involving  external, 
strnctural  lesions  with  suppuration,  and  also  those  relating  to  the  solu- 
tion of  fibrinous  membranes,  are  here  subjoined  in  proof  of  the  claim 
made  for  Papoid,  powder  or  solution,  as  an  active,  energetic  and  ef- 
ficient therapeutic  agent,  in  all  cases  when  dead,  depraved  or  abnormal 
tissue  is  to  be  removed.  The  therapeutic  action  of  Papoid  in  this  di- 
rection is  not  theoretical,  but  has  been  reported  by  the  most  able  men 
in  nearly  every  state. 

I.  Large  patches  of  fungus  on  the  tonsils  and  pharynx  and  diph- 
theritic membrane  were  dissolved  away,  resulting  in  a  rapid  recovery. 
(Dr.  Green,  Cleveland.  O.) 

II.  In  the  New  York  Foundling  Asylum  out  of  sixty-three  cases 
of  true  diphtheria  treated  with    Papoid,  the    parts    being  previously 
sprayed  with  peroxide  of  hydrogen,  fifty  recovered,  and  the  fatal  ter- 
minations  were  due  to   complications   such   as   bronchs-pncumonia, 
active  nephitis,  etc.,  and  not  from  the  previous  disease.    (Dr.  J.  Lewis 
Smith,  in  a  paper  read  before  the  New  York  Medical  Association.) 

III.  Of  twenty-six  cases  of  true  diphtheria  treated  in  the  Mon- 
treal Hospital,  with  a  five  per  cent.  Papoid  solution  every  half-hour 
only  one  failed  to  recover.     (Dr.  George  Ross,  of  the  Montreal  Chir- 
urgical  Society.) 

IV  In  the  case  of  a  child  three  years  old.  there  was  present  an 
almost  solid  mass  of  diphtheria  membrane.  A  mixture  of  Papoid  gly- 

2R 


cerine  and  carbolic  acid  was  used,  and  the  recovery  was  prompt.  (Dr. 
A.  Dixon.  Henderson,  Ky.) 

The  above  records  testifying  to  the  effective  action  of  Papoid 
might  be  extended  almost  without  limit,  but  space  forbids.  Papoid  has 
been  used  with  equally  as  good  success  in  cases  of  membranous  croup, 
catarrh  of  the  bladder,  cysts,  abscesses,  ischio  rectal  fistula,  leg  ulcers, 
indolent  ulcers, gunpowder  stains  and  tattoo  marks. tape  worm, eczema, 
psoriasis,  boils,  carbuncles,  ear  diseases,  favus,  herpes,  acne,  soboerhea, 
fissure  of  the  tongue,  and  foreign  bodies  in  the  aesophagus. 

The  energetic  and  uninterrupted  action  of  Papoid  speedily  reduces 
or  converts  the  morbid  processes,  or  structural  lesions,  to  a  soluble 
form  in  preparation  for  subsequent  washings  or  irrigations  by  antisep- 
tic dressings. 

THE  THERAPEUTIC  ACTION  OE  JOHNSON'S  DIGESTIVE 

TABLETS. 

In  no  other  field  has  more  substantial  advancement  been  made 
than  in  the  treatment  of  disturbances  of  the  normal  functions  of  the 
alimentary  tract.  The  etiological  cause  for  these  widespread  derange- 
ments is  the  long-continued  practice  of  taking  into  the  stomach  a  great- 
er amount  of  food  substances  than  the  digestive  fluids  can  properly 
prepare  for  absorption,  assimilation  and  elimination.  Collectively,  this 
abnormality  of  digestive  functions,  involving  systemic  decline,  is  called 
dyspepsia  or  indigestion. 

The  therapeutic  action  of  Johnson's  Digestive  Tablets  is  similar 
to  that  of  Papoid.  the  diflerence  being  wholly  of  one  degree — the  tab- 
lets containing  other  ingredients  which  greatly  increase  the  therapeutic 
action.  This  therapeutic  action  of  the  tablets,  as  of  Papoid,  is  simply 
the  outcome  of  the  physiological  action,  the  latter  necessarily  preceding 
the  former.  Tf  the  therapeutic  agent  is  indicated  and  its  physiological 
action  is  adequately  expended,  relief  or  cure  is  the  sequence. 

The  therapeutic  action  of  a  drug  can  be  practically  established  in 
no  other  way  than  by  its  observed  curative  effect  upon  the  specific  dis- 
eased condition.  Experience  is  the  highest  court  to  which  we  can  take 
an  appeal  for  confirmation  of  any  theory.  To  this  end  the  therapeutic 
action  and  clinical  results  of  using  our  tablets  were  reported  from  r.blc 
physicians  in  every  part  of  the  United  States.  These  reports  set  forth 
in  detail  the  clinical  value  of  the  tablets  in  the  following  pathogenic 
conditions  : 

29 


I.  In  cases  where  there  was  a  cessation  in  whole  or  part  of  di- 
gestive action  (apepsia). 

II.  Where  there  was  a  deficiency  in  quality  or  quantity  of  the 
blood — a  want  of  sufficient  balance  between  the  red  and  the  white  cor- 
puscles (anemia). 

III.  When  the  stomach  was  lacking  in  normal  tone  and  vigor 
(atonic  dyspepsia). 

IV.  When  there  appeared  a  disproportion  between  the  secretion 
of  hydrochloric  acid  and  pepsin. 

V.  When  there  was  a  diminished  condition  of  the  stomach  tubes 
of  absorption  (atrophy). 

VI.  Wrhen  a  deficiency  of  hydrochloric  acid  existed  in  the  gastric 
juice. 

VII.  When  acute  gastritis  followed  a  period  of  over-feeding  and 
the  free  use  of  intoxicants  (achlorlydria). 

VIII.  When  there  existed  catarrhal  deposits  in  the  stomach,  ob- 
structing the  end  tube  by  tenaceous  mucous,  through  which  absorption 
is  effected. 

IX.  When  hypor -acidity  prevailed  by  reason  of  the  presence  of 
an  over-supply  of  hydrochloric  acid  and  the  generation  of  an  unusual 
amount  of  lactic,  butviic  and  acetic  acids. 

X.  Where  decomposition  and  fermentation  of  the  ingesta  gen- 
erated a  great  quantity  of  gases. 

XI.  Where  there  was  nausea  and  vomiting. 

XII.  Where  either  constipation  or    diarrhea    prevailed,  due  to 
intemperance  or  eating  and  drinking. 

XIII.  When  there  was  present  intestinal  worms. 

It  is  not  the  claim  that  all  of  the  one  thousand  cases  were  cured. 
Indeed,  it  would  be  a  miracle  of  miracles  were  such  the  case:  But  out 
of  one  thousand  and. ninety-one  cases,  the  total  failures  numbered  but 
one  hundred  and  fifty-two.  The  remainder  were  fully  restored  to 
health  or  satisfactory  progress  was  made. 

In  the  failures  it  more  than  probable  that  a  large  majority  were 
failures  because  the  instructions  of  the  physician  were  not  strictly 
obeyed,  or  there  was  a  lack  of  observance  of  all  those  dietetic  aids  which 
are  so  indispensable  in  dyspeptic  state,  a  want  of  self-cheer  and  con- 
fident hope,  and  lastly  a  failure  to  continue  the  use  of  the  tablets  a  suf- 
ficiently long  time. 

Tn  conclusion,  we  express  the  firm  and  confident  belief 

30 


therapeutic  properties  of  Johnson's  Digestive  Tablets  far  surpass 
those  of  an\  other  known  farment.  The  reasons  for  such  belief  are  as 
follows : 

I.  Because  Johnson's  Digestive  Tablets  readily  digest  all  kinds 
of  food  stuffs,  proteids,  carbohydrates  or  fats. 

II.  Because  they  exert  a  positive  solvent  action  upon  the  entire 
ingesta. 

III.  Because  of  their  solvent  activity  in  any  media,  acid,  alka- 
line or  neutral 

IV      Because  of  their  persistent  action  in  widely  varying  degrees 
of  temperature. 

V.  Because,  while  they  attack  food  substances  with  great  vigor, 
normal  tissue  remains  entirely  unaffected. 

VI.  Because  they  are  in  chemical  harmony  with  almost  all  drugs 
known  to  medical  science,  many  of  which  are  increased  in  their  activity, 
and,  finally. 

VII.  Because  of  their  absolute  purity,  strength,  reliability  and 
certainty  of  phvsiological  and  therapeutic  action. 


31 


HOW  TO  USE  PAPOID. 

Papoid  is  a  creamy  white,  impalpable,  floury,  almost  tasteless  pow- 
der, and  is  soluble  in  glycerine,  moderately  soluble  in  water,  more  so  in 
acidulated  water,  insoluble  in  alcohol.  Its  digestive  action  is  not  de- 
stroyed by  combination  with  corrosive  sublimate,  salol  or  boric  acid,  or 
the  ordinary  articles  of  food,  such  as  sodium  chloride,  acids  or  alkalies. 
As  its  digestive  activity  is  most  pronounced  in  alkaline  solutions,  it  is 
usually  combined  with  sodium  bicarbonate.  Owing  to  the  convenience 
of  the  tablet  form,  Papoid  has  been  used  very  largely  by  physicians  in 
this  manner,  each  tablet  containing  one  grain  of  Papoid  with  three 
grains  of  bicarbonate  of  sodium,  and  flavored  with  peppermint.  These 
are  known  under  the  name  of  Johnson's  Digestive  Tablets. 

An  aqueous  solution  of  Papoid  soon  spoils,  but  a  glycerine  solution 
will  not  readily  ferment.  A  glycerine  solution  is  particularly  employed 
for  dissolving  false  membrane  in  the  throat  and  diphtheria  and  in 
cleansing  of  foul  wounds  in  surgical  practice.  Any  of  the  usual  chem- 
ical antiseptic  agents  may  be  prescribed  with  Papoid.  Where  it  is  de- 
sired to  increase  its  activity,  the  addition  of  five  grains  of  sodium  bicar- 
bonate to  each  100  minims  of  the  solution  is  a  decided  advantage.  It 
acts  at  any  temperature,  but  when  possible,  as  in  surgical  cases  and 
certain  forms  of  skin  disease,  it  is  advised  that  the  part  to  which  it  ia 
applied  should  be  kept  warm  with  hot  cloths  or  some  other  means,  as  a 
moderately  elevated  temperature  favors  its  action. 

The  dose  of  Papoid,  ordinarily,  is  one  or  two  grains,  but  five  grains 
or  more  may  be  used,  the  only  objection  being  that  of  useless  expense 
and  waste.  Where  very  prompt  effects  are  desired,  even  larger  doses 
of  the  remedy  may  be  administered. 

In  addition  to  the  powdered  Papoid,  the  following  tablets  are  sup- 
plied: Papoid  pellets — each  pellet  containing  one  grain  Papoid.  Papoid 
and  boracic  acid  tablets — each  tablet  containing  Papoid,  gr.  i.,  boracic 
acid,  grs.  iijp. 

Johnson's  Digestive  Tablets  contain  one  grain  of  Papoid,  three 
grains  of  sodium  bicarbonate,  peppermint  and  sugar  of  milk  sufficient 
to  form  a  five-grain  tablet. 


PAPOID  AND  PREPARATIONS* 


Exact  Size, 


Exact  Size. 


Price  Reduced  to  Two  Dollars 
and  Twenty  Cents  per  Ounce  to 
Physicians. 


Physicians'  Size;    contains   Ono 
Hundred  and  Fifty  Tablets. 


Pellets  of    Pure   Papoid, 
1  grain  each. 


